摘要
研究通过采用菌酶协同厌氧发酵技术发酵大豆皮,以期评估不同种碱性蛋白酶、不同发酵剂组合和不同发酵参数对大豆皮中抗营养因子降解效果的影响。结果表明:1)用碱性蛋白酶3号对球蛋白和β-伴大豆球蛋白降解效果优于其他蛋白酶;2)大豆皮中补充发酵剂组合2并添加蛋白酶3号,对抗原蛋白的降解效果较优,且能有效降低发酵体系pH,提高乳酸含量,改善发酵品质和适口性;3)大豆皮中补充发酵剂组合2,并添加100或200 U/g碱性蛋白酶3号,酶解体系含水量为45%以及酶解48 h或72 h时其对大豆皮抗原蛋白的降解效果相对较好,其抗原蛋白降解率达80%以上。综上所述,在菌酶协同厌氧发酵模式下,其发酵参数为加酶量100 U/g、酶解时间48 h、含水量45%,发酵温度30℃,并选用发酵剂组合2时,其对大豆皮发酵效果较优,可有效消除其抗营养因子,改善发酵料品质、适口性、减少染霉风险,且产品质量稳定,可实现大规模生产。
This study was conducted to explore the effects of different alkalic protease,different fermented starter combinations and different process parameters on degradation effect of antigen proteinin soybean skin by using the bacteria and enzyme based fermentation technology,which the process parameters included the ratio of water,enzyme dose and treatment time and so on.The results showed that under the conditions of this experiment,the alkalic protease No.3 had a better degradation effect on globulin andβ-conglycinin than other proteases.Soybean skin supplemented with fermented starters No.2 and protease No.3 had better degradation effect on antigen protein,and it can reduce the pH of the fermentation system,increase the lactic acid content,and improve the quality and palatability of the fermentation.The enzyme dose of alkalic protease No.3 for 100 or 200 U/g,the water content for 45%,enzymatic hydrolysis for 48 h or 72 h,and using fermented starters No.2 had the better degradation effect antigen protein,the degradation rate of antigen protein was over 80%.In summary,the bacteria and enzyme based fermentation anaerobic fermentation mode,the enzymatic hydrolysis parameters were 100 U/g enzyme dosage,48 h treatment time and 45%ratio of water,fermentation temperature 30℃,respectively.It has better fermentation effect on soybean skin,which can effectively eliminate its anti-nutritional factors,improve the quality,palatability of fermented material,reduce the risk of mildew,and stable product quality,which can realize large-scale production.
作者
韩丽
彭翔
严峰
李阳
王海燕
蔡辉益
张广民
HAN Li;PENG Xiang;YAN Feng;LI Yang;WANG Haiyan;CAI Huiyi;ZHANG Guangmin(Beijing Challenge Biotechnology Co.,Ltd.,Beijing 100081,China;Feed Research Institute of Chinese Academy of Agricultural Sciences,Beijing 100081,China)
出处
《养猪》
2020年第4期9-13,共5页
Swine Production
关键词
蛋白酶
抗营养因子
酶解
发酵
工艺参数
proteases
antigen protein
enzymolysis
fermentation
process parameters
